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肉桂精油结合1-MCP对香菇采后褐变和感官品质的影响

作  者:
连欢;吴元元;魏德军;彭勇;石晶盈;王庆国
单  位:
山东农业大学食品科学与工程学院
关键词:
香菇;肉桂精油;1-MCP;褐变;感官品质
摘  要:
以'808'香菇为试材,研究了1-MCP处理、肉桂精油结合1-MCP处理对香菇采后褐变和感官品质的影响.结果表明:随着贮藏时间的延长,对照组(未处理)香菇感官品质下降,表面L*值降低、褐变严重,开伞度增加;从不同浓度1-MCP处理的保鲜效果来看,与对照(未处理)、0.5 mg·L-1和10.0 mg·L-1 1-MCP相比,2.0 mg·L-1 1-MCP处理保鲜效果最好,菇体开伞少,质地硬度大、色泽好;从肉桂精油结合1-MCP处理来看,以5μL·L-1肉桂精油结合2.0 mg·L-1的1-MCP处理效果最好,延迟了香菇褐变和开伞的发生,维持了香菇表面较高的L*值高,感官得分最高.
作  者:
LIAN Huan;WU Yuanyuan;WEI Dejun;PENG Yong;SHI Jingying;WANG Qingguo;College of Food Science and Engineering,Shandong Agricultural University;Shandong Huimin Qifa Fruit and Vegetable Co.Ltd.;Binzhou Vegetable Production Office;
单  位:
LIAN Huan%WU Yuanyuan%WEI Dejun%PENG Yong%SHI Jingying%WANG Qingguo%College of Food Science and Engineering,Shandong Agricultural University%Shandong Huimin Qifa Fruit and Vegetable Co.Ltd.%Binzhou Vegetable Production Office
关键词:
Lentinus edodes;;cinnamon essential oil;;1-MCP;;browning;;sensory quality
摘  要:
The effects of 1-MCP,cinnamon essential oil combined with 1-MCP treatment on postharvest browning and quality of Lentinus edodes were studied.The results showed that the sensory quality of untreated Lentinus edodes decreased with the prolongation of storage time.The L*value decreased accompanied by the serious browning during the storage.Moreover,the cap opening degree increased in all different treatments.Compared with the control(untreated),0.5 mg·L~(-1) and 10.0 mg·L~(-1)1-MCP,2.0 mg·L~(-1) 1-MCP treatment showed the best preservation result which was low opening degree,high texture hardness and good color.From the treatment of cinnamon essential oil combined with 1-MCP,the treatment of 5μL·L~(-1) cinnamon essential oil combined with 2.0 mg·L~(-1) of 1-MCP had the best effect on the quality of Lentinus edodes,which delayed the occurrence of browning and cap opening,maintained high L~* value,and had the highest sensory score.

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